Monday, April 1, 2013

Peach Pie Muffins

1 cup unbleached all-purpose flour
3/4 cup white whole wheat flour or wheat flour
3/4 cup raw sugar or coconut palm sugar
1/2 tsp. sea salt
2 1/2 tbs. non-aluminum baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbs. ground flaxseed meal
3/4 cup rice or almond milk (can use organic whole milk)
1/3 cup safflower oil
1 large egg
1 tsp. pure vanilla extract
1 cup frozen peaches, slightly thawed and diced

Preheat oven to 400°. In a large bowl; stir together
flours, sugar, salt, baking powder, cinnamon,
nutmeg and flaxseed meal. In a separate bowl mix
together milk, oil, egg, and vanilla extract. Add wet
ingredients to the dry ingredients all at once, stir
just until combined, then gently fold in the peaches.
Fill greased or paper lined muffin cups three-fourths
full with batter. Sprinkle a little additional sugar
on the top of each muffin if desired. Bake for 20 –
22 minutes or until a toothpick inserted into the
center of the muffin comes out clean.

Makes 1 dozen muffins.


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